TY - JOUR
T1 - Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy
T2 - NMR, FT-Raman, FT-IR and NIR
AU - Holse, Mette
AU - Larsen, Flemming Hofmann
AU - Hansen, Åse Solvej
AU - Engelsen, Søren Balling
PY - 2011/1
Y1 - 2011/1
N2 - The marama bean from Southern Africa has proven to be a source for production of various healthy food products. In order to exploit its commercial potential, it is important to know its chemical composition in more detail. In this study, marama beans from different geographical sites and harvest years were analyzed by use of infrared, near infrared, Raman, and 1H as well as 13C nuclear magnetic resonance spectroscopy. These techniques can measure single beans in a rapid and non-destructive manner. By comparative application, the qualitative composition of the marama bean was explored in detail, revealing large amounts of protein, dietary fiber and unsaturated fat. The carbohydrate fraction was largely present as pectins and a minor fraction of smaller water soluble carbohydrates were tentatively assigned to raffinose. It is characteristic that the beans do not contain starch or ?-glucans and that the water soluble part of the proteins/peptides have a high content of the aromatic amino acid tyrosine.
AB - The marama bean from Southern Africa has proven to be a source for production of various healthy food products. In order to exploit its commercial potential, it is important to know its chemical composition in more detail. In this study, marama beans from different geographical sites and harvest years were analyzed by use of infrared, near infrared, Raman, and 1H as well as 13C nuclear magnetic resonance spectroscopy. These techniques can measure single beans in a rapid and non-destructive manner. By comparative application, the qualitative composition of the marama bean was explored in detail, revealing large amounts of protein, dietary fiber and unsaturated fat. The carbohydrate fraction was largely present as pectins and a minor fraction of smaller water soluble carbohydrates were tentatively assigned to raffinose. It is characteristic that the beans do not contain starch or ?-glucans and that the water soluble part of the proteins/peptides have a high content of the aromatic amino acid tyrosine.
U2 - 10.1016/j.foodres.2010.10.003
DO - 10.1016/j.foodres.2010.10.003
M3 - Journal article
SN - 0963-9969
VL - 44
SP - 373
EP - 384
JO - Food Research International
JF - Food Research International
IS - 1
ER -